The wood of the same holm oaks that feed the oxen with their acorns and shoots will be used to light the fire on which their meat will be roasted. The wines that will come from our vines are stored under the same earth where those vines take root, in one of the more than two hundred cellars that make up this subterranean Jiménez de Jamuz of cellars and secret refuges. The clay of our restaurant walls is the same as that used by the master potters, heirs of the ceramic art perfected by the Mozarabs in this region, to make the plates on our tables that await the meat. Up and down, in the fields and in every corner of our cellar, everything begins, ends and starts again with the earth.